Fry the scallopini in oil until lightly browned. Set aside. In a Dutch oven, saute the garlic until softened. Add tomatoes, broth, beans and black pepper. Bring to a boil. Add arugula, reduce to simmer and let cook about 20 minutes. Cut scallopini into bite sized pieces, add the the soup, and serve. Enjoy!

This was very good! Even my non-vegan daughter-in-law asked about the chick'n, wondering if was vegan because she couldn't tell the difference!